A personal interpretation of the gorgeous and wonderful Tarte Infiniment Vanille by Pierre Hermé, as a plated dessert.
You can choose which dessert to prepare……..in both cases, an endlessly gorgeous and stunning dessert, elegant, balanced and with a super vanilla flavor.


Tarte Infiniment Vanille: plated dessert

Porzioni 6
Chef Aria


For the pâte sablée

  • 5.5 tbsp (75 g) soft unsalted butter
  • 2.5 tbsp (15 g) almond powder
  • 1/3 cup + 1 tbsp (50 g) icing sugar
  • 0.5 g vanilla powder
  • 1/2 whole large egg (30 g - 1 oz)
  • 0.5 g Guérande salt

For the biscuit cuillère

  • 2 medium egg whites (60 g - 2.5 oz)
  • 3 tbsp (45 g) superfine granulated sugar
  • 2 medium egg yolks (40 g - 1.5 oz)
  • 3 tbsp (25 g) pastry flour
  • 2 tbsp (25 g) potatoes starch

For the vanilla custard

  • 1 cup + 1 tbsp + 1 tsp (250 ml) heavy cream
  • seeds from 1 vanilla pod from Madagascar
  • 2 large egg yolks (50 g)
  • ¼ cup + 1 tbsp (65 g) superfine granulated sugar
  • 4 g gelatin sheets 200 bloom (1.2%)

For the mascarpone and vanilla custard

  • 1 cup (225 g) vanilla custard
  • 2/3 cup (150 g) mascarpone cheese

For the vanilla ganache

  • 1/3 cup (115 ml) heavy cream
  • seeds from 1.5 Madagascar vanilla pods
  • 2 g vanilla extract
  • 0.5 g vanilla powder
  • 4.5 oz (125 g) white chocolate

For the vanilla syrup

  • 1/3 cup + 1 tbsp + 1 tsp (100 ml) mineral water
  • seeds from 1.5 Madagascar vanilla pods
  • 2 g vanilla extract
  • 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  • 1 tsp (5 ml) old dark Rhum

For the vanilla glaze

  • 1.7 oz (50 g) white chocolate
  • 1 tbsp (15 g) superfine granulated sugar
  • 0.5 g NH pectine
  • 2 tbsp (30 ml) mineral water
  • a generous tbsp (20 ml) heavy cream
  • seeds from ¼ Madagascar vanilla pod
  • 2 g liposoluble white food colouring


For the pâte sablée

  1. Soften the butter with a spatula.

    Add all the ingredients, one by one, following the recipe order.

    Wrap the dough in cling film and refrigerate.

    On a lightly floured surface, roll the dough out 2 mm thick.

    With a 2.7 inches (7 cm) pastry ring, cut from the pastry out 6 rounds and refrigerate for 30 minutes.

    With sable leftovers, shape some small balls and refrigerate for 30 minutes.

    You can freeze the rest or shape some small cookies.

    Heat fan oven 340F - 170°C.

    Place the rounds on a micro perforated baking sheet and micro perforated silpat.

    Place another micro perforated silpat on top and bake for 10 minutes.

    Remove the second silpat and bake for a further 2 minutes.

    Let completely cool.

    Bake the small balls until golden in colour.

For the biscuit cuillère

  1. Heat fan oven 445F - 230°C.

    Heat fan oven to 450 F - 230°C.

    Sift together flour with potatoes starch.

    Whip egg whites with sugar until stiff.

    Pour egg yolks in the meringue and whip for a few seconds.

    With a rubber spatula, fold in the sifted flours.

    Pour the mixture into a square pan, lined with baking paper and bake until golden in colour.

    (I baked fan oven at 355F - 180°C for 16 minutes).

For the vanilla custard

  1. Soak gelatin sheets in cold water for 20 minutes.

    Bring heavy cream to a boil and infuse vanilla pod for 30 minutes.

    Pass the infusion through a strainer.

    In a mixing bowl, mix egg yolks with sugar.

    Bring heavy cream to a boil and pour over yolks and sugar mixture.

    Cook over a medium heat until the mixture reaches 180F - 82°C.

    Add wringed gelatin sheets and blend with a hand blender.

    Cool quickly and refrigerate.

For the mascarpone and vanilla custard

  1. In the bowl of a stand mixer, whip the mascarpone cheese to soften.

    Add a small amount of vanilla custard to loosen.

    Add the remaining vanilla custard and whip.

    Pour the mixture into the Quenelle mould and freeze.

    (I poured the mixture also in small halph-sheres mould 3 cm).

For the vanilla ganache

  1. Melt chocolate.

    Heat heavy cream with vanilla and pods seeds until 125F - 50°C and infuse for 30 minutes.

    Remove vanilla pods, bring the cream to a boil with vanilla extract and vanilla powder.

    Pour the hot cream over chocolate and mix with a rubber spatula.

    Mix with a blender.

    Pour 1 ounche (28 g) of ganache in silicone moulds 2.35 inches (6 cm) and freeze.

    You will use the leftovers ganache to garnish the plate.

    Refrigerate the ganache leftovers, wrapped in cling film.

    (I suggest to increase the ganache recipe to have enough for 6 servings.

    Otherwise for 4 servings, it will be enough).

For the vanilla syrup

  1. Bring to a boil water and sugar with vanilla pods and seeds and infuse for 30 minutes.

    Add vanilla extract and rhum.

    Store the syrup in an air-tight box and refrigerate.

For the vanilla glaze

  1. Melt chocolate.

    In a small bowl, combine sugar with pectine.

    Bring to a boil heavy cream with water, vanilla seeds and pod.

    Remove vanilla pod, then add sugar/pectine mixture.

    Bring once again to a boil, pour over melted chocolate and mix with a sptula.

    Add liposoluble white food colouring and mix with a hand blender.

    Use at 95F - 35°C.

To assemble

  1. Soften the ganache in the microwave and spoon a thin layer on the bottom of the plate.

    Lay a round disc of sablé.

    Spray with white velvet effect the frozen ganache disc and place it in the middle of the sablé.

    Lay on a glazed mascarpone and vanilla quenelle.

    Cut the biscuit cuillère in small squares and with a brush, lightly soak them with vanilla syrup.

    Sprinkle with sablé crumbs, add some balls of sable and not glazed mascarpone and vanilla custard halph spheres.

    Keep in the refrigerator until serving.


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